This crispy roasted duck is a wonderful choice of entree. When the chef says crispy, he means it. The duck has been oven roasted to a crispy skin, no fat left behind practically and when you cut into the meat, it is moist, tender and juicy. All the flavors explode in your mouth. A bit of sauteed cabbage, crunchy enough to give you that good bite, is a wonderful side for this duck. Now this is just if you want the duck served in a simple manner. When you add the dark cherry sauce... well... that is a wonderful gastronomic experience. This dark cherry sauce, starts sauteeing dark cherries at low temperature in a dark chicken stock with port and sherry wine. Once reduced for a few hours, add the shallots and herbs.
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